It Started Out as Orzo

I wanted to try out this recipe the way I usually make it with a different pasta to see if it worked as well as I anticipated it would. Needless to say, pasta is pasta (yep, definitely no Italian in me) and this is about as easy at is gets. Plus, for those of my friends who are on the vegetarian/figure friendly trains, it's low fat and heart healthy. What more could you ask for? (there's always my standard response of a million dollars, a pony, and the Barbie Dream House...but one thing at a time!)

Recipe of the day: Tubettini with Zucchini and Dill

1/3 box tubettini (or whatever pasta your little heart desires)
1 tablespoon olive oil
1 small zucchini, quartered lengthwise and thinly sliced
3 scallions, thinly sliced (both the white and green parts)
S&P
1/4 teaspoon dill
1/2 cup feta cheese crumbles

Bring a pot of water to a boil. Add two handfuls of salt once it's boiling (probably one normal handful of salt for those of you who aren't 5'1") Add 1/3 of the box of pasta and cook according to the directions on the box. Drain and allow to cool.

Meanwhile, heat the sliced zucchini, sliced scallions, and olive oil over medium high and saute until browned and softened (about 7 minutes). Stir frequently to prevent burning or sticking. Once browned, season with salt, pepper, and add the dill. Stir to incorporate the spices.

Add the boiled pasta into the sauteed zucchini mixture, and allow to warm through with the spices. When ready to serve, sprinkle with feta cheese. If you're vegan, you can leave the cheese off, it tastes great either way. Or you could use another type of cheese, such as goat cheese. This dish can be served hot, room temperature, or cold. I prefer room temperature-that's what makes it a good mayo free picnic recipe.